If you have never used a pumpkin before the whole idea may seem a bit intimidating to say the least. But I have found it to be super easy to work with and very budget friendly!
I started out by cutting the pumpkin in half and cooking in the microwave for about 30 minutes. I cook in 10 minute intervals poking the pumpkin with a fork to see if it is hard or soft.
Once the pumpkin has finished cooking, it is very easy to peel away the outer skin. I put the seeds into a separate bowl for a salty treat.
I used my hand mixer to to mash it all up.
The first thing I made was pumpkin bread.
- 1 1/2 cups (210g) flour
- 1/2 teaspoon of salt
- 1 cup (200 g) sugar
- 1 teaspoon baking soda
- 1 cup (1/4 L) pumpkin purée*
- 1/2 cup (1 dL) olive oil
- 2 eggs, beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup (1 dL) chopped walnuts
1 Preheat oven to 350°F . Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a greased loaf pan. Bake 50-60 minutes until you can poke the very center of the loaf and it comes out clean. Turn out of the pan and let cool on a rack.
I also used the pumpkin puree to make a home made pumpkin pie.
- 2 eggs
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 15 oz pumpkin puree (about 2 cups)
- 1 can (12 oz) evaporated milk
I used a frozen Pillsbury Pie Shell to save time and baked it according to the directions on the package.
1. Heat oven to 425°F.
2. In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Bake pie 40-45 minutes longer until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.
Lastly I cleaned off the seeds and put them on a cookie sheet with a little salt to bake in the oven for a few minutes. Everyone love pumpkin seeds in my house because my family was more excited for those than the pie.
I still have a little over two cups of the puree left. I am planning to make some pumpkin muffins with caramel glaze and pumpkin oatmeal cookies.
I was really surprised by how far I was able to make my $1.42 pie pumpkin stretch.
Being able to get five different treats or more from one little pumpkin is very frugal, and frugal works for me!
Kristie is the Money Saving Mom Blogger behind Saving Dollars and Sense. She has a passion for learning to live on less abundantly and she loves sharing what she has learned with her readers. When she isn’t working on drugstore matchups, you can find her sharing giveaways, freebies, and other money saving ideas!